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A zesty grilled shrimp salad, with bread and sweet peaches topped with an avocado vinaigrette. The best bright, colorful, and fresh summer salad, full of grilled shrimp, corn, peaches, and tomatoes and finished with a creamy avocado vinaigrette. All made in under 30 minutes, and all done on the grill. This is quickly going to become your new summer staple salad recipe.
Sometimes I’ll stare at the photos of each days recipe for quite a while, contemplating the best way to share my excitement over each recipe. I will not lie, it can be really hard. I don’t want to sound like I’m saying the same thing every single day, but the bottom line is that I truly love each recipe I share with you all. Sure sometimes I’m more excited about one recipe over another, but if I don’t one hundred percent love something, you guys will never see it.
This salad however, is a recipe that I’m extra excited about it. I’m sure you’ve all noticed, but I’m really into using the best of summer’s ingredients right now. I know it’s still early in the season, but with our warm weather in Colorado I just could not wait to get a jump-start on summer.
Enter in today’s salad. It’s truly summer on a plate (or bowl, depending on how you serve it up) and I could not love it more.
Here are the details.
The shrimp is spicy, a little smoky, and extra zesty. I toss it with chipotle chili powder for some heat (use more or less depending on your preferences), smoky paprika, and lots of fresh lemon and lime zest. I then grilled it up to give the shrimp some nice char marks and another layer of flavor.
While the shrimp is grilling, I also like to grill up some ciabatta bread and corn to use in the salad. The grilled ciabatta is one of my favorite elements of this salad. Not only does it add the carbs (my favorite), but it also adds a nice crunch and soaks up the avocado vinaigrette, making the bread even more flavorful.
To complete the salad, I added lots of fresh greens, sweet peaches, and cherry tomatoes.
You see…summer on a plate!
For the avocado vinaigrette, I wanted it to be creamy with a hint of spice and lime, so I used a perfectly ripe avocado, some cilantro, jalapeño, and lime juice.
I really can’t tell you enough just how good this vinaigrette is. I always have a good amount left over and I love using it to drizzle over grilled meats such as chicken and steak, or serving it up more appetizer style with toasted bread fo dipping.
So good. So pretty. And easy!
The 4th of July is in just over a week, and while I know burgers and hot dogs are traditional, I’m really feeling this salad as the perfect dish to serve alongside your burgers. Whenever I host a summer BBQ I always find it nice to have a mix of the classic dishes along with some new dishes for guests to try as well.
Keeps things fun…and delicious.
Also, if you wanted to pack this up as a desk lunch, I recommend tossing everything but the greens together in your salad jars or bowls and then adding the greens before you eat to make sure they do not get all soggy on you.
If you make this zesty grilled shrimp salad, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this easy, summer salad, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Zesty Grilled Shrimp, Bread and Sweet Peach Salad with Avocado Vinaigrette
Ingredients
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- zest of 1 lemon and 1 lime
- kosher salt and pepper
- 4 thick slices ciabatta bread
- 6 cups mixed greens spinach or arugula
- 1 peach, thinly sliced
- 2 ears, grilled corn, kernels removed
- 1 cup cherry tomatoes, halved if large
Avocado Vinaigrette
- 1 avocado, halved and pitted
- 1 cup fresh cilantro
- 1 jalapeño, halved and seeded, if desired
- juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 pinch of kosher salt
Instructions
- 1. In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper 2. Preheat an outdoor grill or grill pan to high. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.3. Meanwhile, rub the ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside. 4. To assemble, arrange the salad greens in a large bowl and top with peaches, corn, and tomatoes. Slide the shrimp off the skewers and add to the salad. Tear the ciabatta bread over the salad. Serve the vinaigrette drizzled over top (recipe follows). Enjoy!
Avocado Vinaigrette
- 1. Combine all ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin the vinaigrette.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Love the avocado vinaigrette!
Hey Brenda,
Thanks a lot for making this recipe and taking the time to comment, so glad it was enjoyed!
Have the best Sunday!
I made this last night for a group of friends. Before you get too far, I really only followed the recipe for the the shrimp and the dressing. The dressing is awesome and I will definitely be using that for other things as well. Loved the shrimp, too.
I used a mango, added avocado slices, and toasted pine nuts. This was awesome, I will make this again!
Hey Tricia,
Fantastic! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xT
Made this last night for friends. Was
a huge hit. Prepped the dressing ahead (placed plastic wrap directly onto the dressing in case the avocado turned brown) and prepared one large salad with with the veggies and peaches. (Grilled the corn and prepared earlier to simplify). Only had to grill the shrimp and bread when they arrived! Simple! Casual self serve meal. Would be great to make for a beach grill! (Also noticed other comments regarding thickness of dressing- I used a bit more water and it was perfect) Thank you!!
Hey Sandy,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Was the vinaigrette supposed to have oil? It feels like it’s missing something
Hi Meghan,
No oil, did you add the water? Let me know how I can help! xTieghan
I want to try this recipe but peaches aren’t in season. Can you recommend a substitution?
(LOVE your recipes! Everything we try we have enjoyed!)
Hey Marissa,
I think apples would work well here, even pears would be great! I hope you love the recipe, please let me know if you give it a try! xTieghan
Was I to use the entire avocado? Vinaigrette came out a bit thick. Still tasty, though!
Hey Anna,
Thanks for trying the recipe, sorry your vinaigrette was thick, next time continue to add water to thin as needed, as stated in the instructions:) I hope this helps for next time! Happy New Year! xTieghan
I have a bunch of avocados to use and I just thawed out some 13-15 prawns to grill for dinner. Then I saw this recipe. I have everything to make it, but peaches. I’m substituting Bing cherries. I truly would like to know where you purchased those fabulous plates in the picture? They appear to be pottery, cream colored with dark flecks. Thanks.
Hey Kathleen,
I hope you enjoyed the recipe! Unfortunately I do not have link for these plates as I got them from a potter, I would recommend checking Etsy for something similar! xTieghan
Fantastic! I may have gone a bit overboard with the chipotle because I can’t feel my lips…but it was totally worth it! I used butter lettuce. Such a great summer salad! You are pretty good at this! Heheh 😉
Thank you so much Sarah! I am so glad this turned out so well for you!! xTieghan
We loved it! Recommend seasoning and grilling the peaches.
Thank you Linda! xTieghan
This was great! I grilled the peaches because they weren’t quite ripe and it really brought out their flavor.
Love that! Thank you Chrissy! xTieghan